Coq Au Vin Du Beaujolais Recipe

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Coq Au Vin Du Beaujolais
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Nutrition
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Ingredients:

Directions:

  1. Coq Au Vin Du Beaujolais
  2. Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)
  3. Serves 4.
  4. Pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
  5. 1/2 tsp coarse salt
  6. 1/2 tsp freshly ground pepper
  7. 1/2 ounces salt-pork fat
  8. Tbsp butter
  9. Pearl onions, peeled
  10. 1/4 pound whole mushrooms, washed and stems trimmed
  11. Tbsp flour
  12. Garlic clove, peeled and crushed
  13. Ml-size bottle of Beaujolais wine
  14. Sprigs fresh thyme or 2 tsp dried
  15. Sprigs fresh parsley or 2 tsp. dried
  16. Dried bay leaves
  17. To 11/2 cups chicken stock
  18. Season the chicken with salt and pepper and set aside.
  19. Cut the pork fat into 1/2 -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
  20. Preheat oven to 350 degrees.
  21. In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
  22. In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
  23. Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
  24. Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
  25. Return to the stove top, add wine, and bring to a boil, stirring continuously.
  26. Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 11/2 hours.
  27. Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.
  28. Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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